![]() ![]() Here are some of our popular and classic Asian Gourmet recipes that are easy to make at home and taste WAY better than takeout. Many times for extra flavors, I serve the curry over Cilantro Lime Brown Rice or Thai Curry Fried Rice. You can use jasmine rice or basmati rice. This sultry curry pairs well with just plain steamed rice. Make sure to taste before you add additional salt. Start off with 1 tablespoon and taste and adjust. However, I prefer to spend extra 5-7 minutes of sautéing before cooking so the aroma of flavors develops better.Īdjust the taste and seasoning : Different brands of red curry paste have different flavors, so you may want to add more or less paste. You can simply skip the sautéing onions and veggies part and make it a Dump and Go Curry as well. Since I make this curry for dinner almost weekly, I stock up on the ready made curry paste and coconut milk at local Asian market. I love this brand since there is no added color, preservative or MSG. My favorite Maesri Brand of Red Curry paste includes ground paste of chili pepper, garlic, shallots, lemongrass, sugar, kaffir lime, galangal, coriander seeds, cumin and cardamom. Best Thai Curry PasteĮven though home made Thai curry paste will be amazingly fresh and fragrant, a lot of ingredients like kaffir lime, galangal and lemon grass are very hard to find in regular grocery stores. You can also add chickpeas or other cooked beans for additional protein. I am using tofu for plant protein and to amp up hearty quotient. Broccoli, squash, potatoes, asparagus, eggplant all are great choices. I often add carrots, onion, zucchini, baby corn and red bell pepper. You can treat it as clean your refrigerator kind of curry as well. ![]() There are no hard and fast rules as to what goes in this curry. You can use Italian basil if easily available or simply skip it. However during winter months it’s not easily available at least in my area. Helpful Hint : Thai basil adds immense extra fresh flavor to this recipe. Chopped cilantro and sliced green onion adds cooling freshness and some authentic flare. Topping it with a squeeze of lime juice balances all the flavors. Garnishes – Thai basil leaves, chopped cilantro leaves, lime wedges and green onions.I also add liquid coconut amino or soy sauce and rice vinegar for extra tart flavor enhancement. Seasoning – Thai red curry paste, and minced ginger and garlic add amazing depth of flavors to this curry.Coconut Milk – for the heavenly rich and creamy texture, I use one 13.5 oz.Sweetener – Hint of sweetness with a tablespoon of raw or brown sugar It adds another dimension to the rich flavorful curry broth.You can also use Air Fryer Tofu or Smoked Tofu for extra flavors. Make sure to press it well and drain as much water as possible. Tofu – for meaty texture and making it complete meal full of plant protein.Vegetables – I am using onion, carrots, red bell pepper, baby corn and zucchini.Try it once and I am sure it will be yours’s too! Pair it with white basmati rice for soul satisfying comfort food. This curry is so wholesome and delicious, it has become a weeknight staple in our house. I am including instructions to make this scrumptious Thai Red Curry in electric pressure cooker like Instant Pot as well on the stove top. Jump to:Īll you need is 20 minutes of prep and cooking to get this better than takeout-quality Thai dinner to the table. Speaking of curries, we also love Vegan Thai Green Curry, Thai Pumpkin Peanut Curry and Thai Massaman Curry for easy dinners. It also is suitable for gluten free eating. It’s a robust full bodied curry yet very easy to make. This scrumptious 20 minute restaurant style curry is perfect for cozy weeknight dinner.įresh, flavorful and fiery are the highlights of this delicious Thai curry. It is savory and full of layered flavors. Vegan Thai Red Curry with vegetables and tofu is a hearty and comforting curry simmered in creamy and invigorating aromatic sauce. ![]()
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